Assistant Director Of Food & Beverage

Belong in a place where you can be yourself and love what you do.

Join our hotel community, where we support you in realizing your true potential. You’ll be part of a team that values every contribution and empowers you to share ideas that elevate our services and create personalized experiences for our guests. Make them feel special, and we’ll do the same for you.

As Assistant Director of Food & Beverage, you are the visionary force behind the hotel’s Food and Beverage operation and strategy, the voice of its positioning and the guardian of its desirability. You orchestrate all Food & Beverage initiatives with precision, creativity, and purpose to elevate the hotel’s reputation and optimize its performance.

With a deep understanding of the luxury landscape, you know how to craft compelling narratives, unlock new business opportunities, and attract discerning clientele. You lead a talented team with charisma and clarity, nurturing excellence and accountability at every level.

What is in it for you?

• Employee Discount Travel Program
• Extended healthcare plan coverage
• Opportunity to develop your talent and grow with the Company across the world
• Ability to make a difference through our Corporate Social Responsibility activities

Leadership & Strategy

• Develop and manage the operating budget for all Food & Beverage revenue outlets.

• Lead and execute the bar-centric vision of Social 45, ensuring the concept remains innovative, profitable, and aligned with guest expectations.

• Oversee the daily operations of the restaurant, bar, and room service, ensuring seamless service and consistency in guest experience.

• Partner with the Director of F&B to establish and achieve departmental financial goals and key performance indicators.

• Ensure all standard operating procedures (SOPs) for revenue and cost control are consistently implemented and maintained.

• Review menus proposed by the Chef for all outlets and room service to ensure alignment with brand standards and profitability objectives.

• Ensure compliance with all health, safety, sanitation, wage and hour, and liquor laws.

• Conduct regular inspections to maintain operational standards related to safety, cleanliness, and preventive maintenance.

• Collaborate with the culinary leadership team to enhance menu offerings, food presentation, and cost management strategies.

• Research and analyze new products, suppliers, and market trends to improve operational performance and guest satisfaction.

• Maintain accurate records of daily business volumes, house counts, and revenues, ensuring timely reporting to Accounting.

• Oversee POS reconciliation, approve invoices, and support payroll processing for the department.

• Ensure the reservation system is accurate and utilized effectively to maximize guest flow and table management.

• Develop and promote wine and beverage programs, including bottle/glass sales promotions and pairings.

Team Development & Culture

• Recruit, train, and mentor a high-performing Food & Beverage and Culinary team, promoting Sofitel’s Heartist culture of engagement and service.

• Foster an environment of accountability, empowerment, and professional growth within the department.

• Ensure alignment and collaboration between the outlet, bar, and room service teams to achieve business and service goals.

• Support succession planning by identifying and developing future leaders within the team.

• Conduct ongoing professional development and training programs to enhance skills in service, culinary techniques, and leadership.

• Provide regular feedback and coaching to maintain a culture of excellence and continuous improvement.

Guest Experience

• Lead by example through active presence in the outlets, engaging with guests to ensure satisfaction and address concerns promptly.

• Monitor service quality and guest feedback, implementing corrective actions when necessary.

• Champion a guest-first mindset across all areas of Food & Beverage operations, ensuring each interaction reflects Sofitel’s luxury standards.

• Bachelor’s degree in Hospitality Management, Business Administration, or a related field preferred.

• Minimum of 5 years of progressive Food & Beverage leadership experience, ideally within a luxury hotel or fine dining environment.

• Proven track record in managing outlet and room service operations, with strong understanding of restaurant and bar management.

• Exceptional leadership, communication, and team development skills.

• Strong financial acumen with experience in budgeting, forecasting, and P&L management.

• Familiarity with POS systems, inventory management, and scheduling tools (knowledge of Dayforce is an asset).

• Deep knowledge of wine, spirits, and mixology trends, with the ability to elevate beverage programs.

• Demonstrated ability to deliver exceptional guest service and uphold brand standards.

• Availability to work flexible hours, including evenings, weekends, and holidays as required by hotel operations.

Your team and working environment:

Ideally situated steps away from Fifth Avenue, Times Square and Grand Central Station, Sofitel New York’s 398 spacious guest rooms including 52 suites provide a haven in the midst of the hustle and bustle of the city.  With French inspiration, our ambassadors deliver service from the heart and lifelong memories one guest at a time.

Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. All your information will be kept confidential according to EEO guidelines.

Why work for Accor?

Opportunity to develop your talent and grow with the Company

Ability to make a difference through our Corporate Social Responsibility activities.